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Shrimp Bread …let’s try Banh Mi Tom Chien

I finally tried Vietnamese fried shrimp bread, or bahn mi tom chien, or is it banh mi chien tom? Whatever you call it, it was a very tasty shrimp recipe. I have since made several different versions of shrimp bread at home, trying to make a healthy baked shrimp recipe that I can prepare in the oven instead of frying. I made a few duds, but finally settled on a baked version of Vietnamese shrimp toast using an English muffin, egg white, garlic, and Italian seasoning. I’m pretty happy with the recipe, although I might tinker with it a bit more. As soon as I get a video edited of the recipe, I’ll put it up, but until then, maybe experiment yourself with some versions of shrimp bread or shrimp toast. I love using the whole shrimp in the recipe, it looks very tasty, but in my own versions of Vietnamese shrimp bread, I peeled the shrimp and removed the head and tail. Unpeeled shrimp might be yummy when deep fried, but I don’t think baking will have as tasty an effect.

How to Make Baked Shrimp Bread

In a bowl, lightly toss shrimp with olive oil and minced garlic and then season with salt, pepper, and paprika and set bowl aside.

Lightly coat English muffin halves with olive oil and slightly toast face down in a skillet.

Then place muffin halves face-up on a baking pan.

In a small bowl, whisk 1 or 2 egg whites with dried Italian seasoning.

Place a spoonful of this egg white mix on each muffin face.

Place shrimp over the egg white and cover the muffin face. Use whole shrimp, or chop them, or use a combo. I like using some chopped and whole shrimp, that way I can entirely cover the muffin with shrimp, but also have a whole shrimp on top so it looks extra cool and tasty.

Top the shrimp with another spoonful of the egg white mix. This will bake and form a seal to hold the muffin and shrimp together.

Bake in an oven at 400 degrees Fahrenheit for about 20 minutes, or until toasted golden.

That’s it. A healthier version of shrimp bread that really works. Give it a try and let me know what you think. I’m still tinkering with the recipe a bit, but I’m pretty happy with this version of a twist on Vietnamese baked banh mi tom chien. If you find a tasty twist of your own, let me know! It’s an interesting recipe to experiment with.

Thanks for watching the video recipes and checking out these versions of Vietnamese Shrimp Bread. If you liked it, then click a button or two below and share the recipe with your friends, I appreciate it!
–Chef Buck